Hawaiian Ham Salad Recipe
Hawaiian Ham Salad Recipe photo by Taste of Home

Hawaiian Ham Salad Recipe

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There’s plenty of flavor and crunch in this refreshing salad. I like to use both red and green apples, and sometimes I substitute celery for the water chestnuts. —Vickie Lowrey, Fallon, Nevada
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings

Ingredients

  • 1 can (8 ounces) unsweetened pineapple chunks
  • 3 cups cooked brown rice
  • 2 cups cubed fully cooked ham
  • 1 can (8 ounces) sliced water chestnuts, drained and halved
  • 1/4 cup finely chopped red onion
  • 1/2 cup plain yogurt
  • 1/2 teaspoon salt
  • 1 medium apple, chopped
  • Lettuce leaves
  • 1/3 cup chopped macadamia nuts, toasted
  • 1/4 cup flaked coconut, toasted

Directions

  1. Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine the pineapple, rice, ham, water chestnuts and onion. Cover and refrigerate for at least 2 hours.
  2. In a small bowl, combine the yogurt, salt and reserved pineapple juice. Pour over ham mixture and toss to coat. Stir in apple.
  3. Serve on lettuce-lined plates; sprinkle with macadamia nuts and coconut. Yield: 4 servings.
Originally published as Hawaiian Ham Salad in Taste of Home December/January 2006, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Hawaiian Ham Salad

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
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2 Star
 (2)
1 Star
 (2)
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MY REVIEW
Reviewed Sep. 12, 2011

"I have not made this yet, but I think I would use pasta instead of rice and add celery for the water chestnuts or maybe both."

MY REVIEW
Reviewed May. 6, 2009

"Was not to impressed with this recipe. Macadamia nuts are very expensive so I used peanuts. It just seemed like this recipe was missing something."

MY REVIEW
Reviewed Apr. 3, 2009

"I tried this and it was excellent. Very tasty. I was able to substitute mayonnaise for the yogurt."

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